Spring Vegetable Chowder

Name: Spring Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 cups vegetable broth; 1 cup potatoes, diced; 1 cup corn kernels (fresh or frozen); 1 cup green beans, trimmed and cut; 1 cup peas (fresh or frozen); 1 cup heavy cream or coconut milk; Salt and pepper to taste; Fresh herbs (chives or parsley) for garnish

Highlighted under: Winter Seasonal Food Ideas

I absolutely love making Spring Vegetable Chowder when the season changes and fresh produce comes alive. This recipe has become a staple in my kitchen because it showcases a vibrant medley of vegetables that taste delicious together. Plus, it's a wonderfully comforting dish that's not only easy to prepare but also nutritious. The bright colors and fresh flavors make it a joy to serve at family gatherings or cozy dinners at home. Trust me, once you've tried this chowder, it will become a seasonal favorite in your household.

Created by

Megan Scott

Last updated on 2026-01-24T11:37:47.082Z

As someone who loves to harness the freshness of spring vegetables, I find Spring Vegetable Chowder to be incredibly rewarding. I typically use whatever vegetables are in season, which allows me to experiment and keep the dish exciting. One tip I’ve discovered is to sauté the vegetables before adding them to the broth—it really enhances the flavors!

This chowder has a creamy texture that pairs beautifully with fresh herbs. Each spoonful is a reminder of spring, and I always enjoy garnishing it with a sprinkle of chives or parsley for an extra touch. It’s a nourishing option that comes together quickly, making it perfect for busy weeknights.

Why You'll Love This Recipe
Colorful medley of seasonal vegetables bursting with flavor
Creamy yet light texture that leaves you wanting more
Perfect for a light meal or as a starter for your gathering

The Importance of Fresh Ingredients

Using fresh, seasonal vegetables enhances the flavor and nutritional value of your chowder. I recommend visiting a local farmer's market to find the best produce during the spring season. Look for vibrant colors and firm textures, which indicate freshness. For instance, bright green beans and sweet corn can elevate the dish significantly compared to their frozen counterparts. While frozen vegetables are convenient, they may not provide the same depth of flavor as fresh ones, so don't hesitate to use what’s in season for maximum impact.

While this recipe highlights classic spring vegetables, feel free to customize it based on what's available. You can easily substitute asparagus or zucchini for green beans or even use leftover roasted vegetables if you're short on time. Remember, the texture and cooking times may vary slightly depending on your vegetable choices, so adjust as needed. Just be sure to keep the texture in mind—everything should be tender but not overcooked.

Perfecting Texture and Flavor

Achieving the right balance between creaminess and lightness is key in this chowder. The heavy cream adds a rich texture, but if you're looking for a lighter option, coconut milk is an excellent substitute that also brings a hint of sweetness. If you prefer a thicker chowder, you can mash some of the potatoes after they've cooked to create a creamier base without adding more fat. This technique also gives you that comforting texture without the heaviness.

Seasoning properly can make or break the soup. I recommend tasting throughout the cooking process, especially after adding the heavy cream. The cream can mellow out flavors, so don't be shy to add a squeeze of lemon juice or a sprinkle of cayenne pepper for an unexpected kick. Always remember, proper seasoning is crucial in highlighting the natural sweetness of the vegetables, and fresh herbs as a garnish will further elevate the overall flavor.

Ingredients

Gather the following ingredients to make your Spring Vegetable Chowder:

Ingredients

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
2 cups vegetable broth
1 cup potatoes, diced
1 cup corn kernels (fresh or frozen)
1 cup green beans, trimmed and cut
1 cup peas (fresh or frozen)
1 cup heavy cream or coconut milk
Salt and pepper to taste
Fresh herbs (chives or parsley) for garnish

Once you have all your ingredients ready, you can start preparing the chowder!

Instructions

Follow these simple steps to create the chowder:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

Add the Broth and Vegetables

Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes, or until the potatoes are tender.

Incorporate Remaining Vegetables

Add the corn, green beans, and peas to the pot. Cook for another 5 minutes until all the vegetables are tender.

Finish with Cream

Stir in the heavy cream, and season the chowder with salt and pepper to taste. Let it simmer for a few more minutes to bring all the flavors together.

Serve and Enjoy

Ladle the chowder into bowls, garnish with fresh herbs, and serve warm.

Now you can enjoy your homemade Spring Vegetable Chowder!

Pro Tips

Feel free to use any combination of vegetables you prefer. This recipe is very flexible and allows you to adapt it based on what you have available in your pantry.

Storage and Make-Ahead Tips

If you're planning to enjoy this chowder over several days, it's best to store the vegetables and cream separately. The chowder can be refrigerated for up to 3 days, but the cream may cause the vegetables to become mushy if stored together. For meal prep, you can chop your vegetables and store them in airtight containers in the fridge, which allows for faster cooking when you’re ready to make the chowder.

For longer storage, consider freezing the chowder without the cream. It can be frozen for up to 3 months in airtight containers. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop, adding fresh cream just before serving to restore its delightful consistency.

Serving Suggestions

This Spring Vegetable Chowder pairs beautifully with crusty bread or a light salad for a complete meal. I often serve it alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness of the chowder. You can also offer a sprinkle of grated parmesan for those who enjoy extra flavor.

For a fun brunch or casual gathering, consider serving the chowder in small cups as an appetizer. This provides a cozy, inviting way for guests to enjoy the dish, and it showcases the vibrant colors of the vegetables beautifully. Adding a dollop of sour cream or a drizzle of a herb-infused oil on top can make each serving even more special.

Questions About Recipes

→ Can I make this chowder in advance?

Yes, you can prepare it a day ahead and store it in the refrigerator. The flavors will meld beautifully overnight!

→ Can I freeze leftover chowder?

Absolutely! Just make sure to let it cool completely before transferring it to an airtight container. It can last in the freezer for up to 3 months.

→ What can I substitute for heavy cream?

You can use coconut milk or half-and-half as a lighter alternative.

→ Is this recipe suitable for vegans?

Yes! Simply replace the heavy cream with coconut milk and ensure the broth is vegan-compatible.